Sauerbraten - cooking recipe

Ingredients

4 lb. beef (chuck, rump or bottom round)
1/3 jar mixed pickling spices
2 c. vinegar
2 c. water
1/4 c. sugar
1 onion, sliced
10 to 12 gingersnaps
salt to taste

Preparation

Put water, vinegar, sugar, pickling spices and onion in pot to warm.
Put meat in a bowl and pour marinade over meat.
Cover and refrigerate for 3 to 4 days, turning meat once a day.
Remove meat from marinade.
Pat dry with paper towel. Brown meat on all sides in a little oil or shortening.
Add marinade, simmer for 2 hours. Add gingersnaps.
Cook another hour, strain gravy.
Sometimes it is necessary to thicken gravy a little more.
Meat is ready to slice.